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    Cathay Pacific
    Cathay Pacific for BusinessHelp and support
    Inflight dining

    Choose My Meal

    Travel in First class and Business and enjoy our Choose My Meal service. Explore your inflight menu options and reserve your favourite meal long before you step onboard.

    Pre-order at your convenience

    We've made it easy for you to browse our delicious meal options and make your selection.

    Ordering opens 10 days before the flight, and closes 24 hours before departure, for eligible long-haul flights. Changed your mind? You can also modify or cancel your meal preferences up to 24 hours before flight departure.

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    How to preselect your inflight meal

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    Step 1

    Sign in to Manage Booking or join as a Cathay Pacific member

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    Step 2

    Navigate to your flight details and click on “Select your meal now”

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    Step 3

    Browse our inflight menus

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    Step 4

    Simply choose on your preferred dish and click “Select”

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    Step 5

    Your selected dish will appear in your booking summary

    Cathay Pacific Signatures

    We’re offering more gourmet options beyond our inflight menu. Introducing Cathay Pacific Signatures – a collection of our most iconic flavours, now available for pre-order on your next First class or Business flight.
    A spread of three signature dishes from Cathay Pacific Signatures. In the centre foreground, a hand holds a fork with food.

    From comforting Hong Kong flavours to delightful international cuisine, we’re bringing more of your favourite dishes on board. To order, simply select your main course on our Choose My Meal platform 10 days before your flight and up to 24 hours before departure.

    Cathay Pacific Signatures is available on selected long-haul flights departing from Hong Kong. We'll continue to expand its availability to other routes soon.

    Find your flavour

    From international tastes to Asian signatures, explore a selection of tasty dishes and choose your perfect culinary experience.

    Braised abalone, shiitake mushroom and pomelo pith with shrimp roe

    This nostalgic dish showcases the ingenuity of Cantonese cuisine by transforming pomelo pith into a soft, pillowy element that absorbs all the flavours of the braising liquid. The dish is further elevated with tender abalone and shiitake mushroom.

    Wok fried seafood in lobster broth

    Indulge in this delightful dish featuring a rich lobster broth infused with spring onions and ginger as its base, complemented by a seafood medley. Served with steamed rice, this luscious broth is topped with crispy puffed rice, offering a satisfying contrast in textures.

    Steamed halibut with chorizo sauce

    Light and flavourful, this dish features steamed halibut topped with sliced chorizo sausage and piperade – a traditional stew from the Basque region of France that combines cooked tomatoes with bell peppers, onions and chillies. 

    Vegetable biryani

    Enjoy this celebratory plant-forward dish that consists of basmati rice accented with a fragrant mix of spices, and topped with marinated paneer cheese and black lentils. The biryani is served with naan bread and a side of Indian pickles.

    Baked crab shell with crab meat and onions

    This classic banquet dish is a symphony of crab meat and onions in a creamy sauce, filled in a crab shell. The crab shell is topped with panko breadcrumbs and baked until crisp and golden brown. The dish is paired with conpoy and egg white fried rice.

    Lamb shoulder confit with spiced jus

    This hearty dish consists of lamb shoulder braised in lamb fat for a tender, unctuous texture. The dish is served over a bed of bulgur wheat salad with mint, coriander and dried fruits, and finished with lamb jus infused with the North African spice mix of ras el hanout and toasted pine nuts. 

    Steamed beancurd parcels with assorted mushrooms and pumpkin sauce

    Delicate, bite-sized parcels wrapped in beancurd skin and filled with a variety of mushrooms form the centrepiece of this plant-forward Chinese dish. The parcels are laced with a creamy pumpkin sauce, served with Shanghainese pak choy and multigrain rice.

    Conpoy, prawn and scallop wontons with rice noodles in soup

    This comforting dish, paired with rice noodles, features plump, juicy wontons filled with conpoy, prawns and scallops. Deliciously delicate, the broth is a perfect blend of dried flounder, pork bones and shrimp shells that further accentuates the dish with sweetness and umami.

     

     

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